Name: Crisp spinach tart with squash wedges
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 3 eggs beaten; 250g tub ricotta; 200g frozen leaf spinach defrosted, squeezed dry and chopped; 1 spring onion finely sliced; ½ a 145g tub fresh basil pesto; 1 butternut squash peeled and cut into wedges; ½ a 240g pack SunBlush tomatoes in oil, roughly chopped; 270g pack filo pastry; knob of butter melted

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Crisp spinach tart with squash wedges

Crisp spinach tart with squash wedges

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 3.9 out of 5.6 ratingsRate

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This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet

Freezable

Vegetarian

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A star rating of 4.7 out of 5.61 ratings

Ingredients

Nutrition

Units:

MetricUS

3 eggs

beaten
250g tub ricotta
200g frozen leaf spinach

defrosted, squeezed dry and chopped
1 spring onion

finely sliced
½ a 145g tub fresh basil pesto
1 butternut squash

peeled and cut into wedges
½ a 240g pack SunBlush tomatoes

in oil, roughly chopped
270g pack filo pastry
knob of butter

melted

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Nutrition: per serving

kcal645
fat34g
saturates10g
carbs64g
sugars17g
fibre6g
protein24g
salt2.78g

Method

step 1

Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.
step 2

Heat oven to 180C/160C fan/gas 4. Toss the squash in a little of the tomato oil, spread out on a baking sheet and roast for 15 mins. Unwrap the pastry and cover with a just-damp piece of kitchen paper. Mix the butter with 2 tbsp tomato oil.
step 3

Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin. Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins more alongside the squash until the tart is set and the squash is cooked through.

Recipe from Good Food magazine, December 2009

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A star rating of 3.9 out of 5.6 ratings

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